POACHED TROUT WITH CUCUMBER

The poached trout with cucumber is made with tasty ingredients like trout, white wine, cucumber, dried dill, butter and other components. Every bite symbolizes healthy and fresh tout that makes your meal more enjoyable. This menu can be done not less than 45 minutes and best for lunch or dinner.

Serves :

Preparation Time :

45 minutes

Cooking Time :

20 minutes

Preparation Method :

Wash the trout well and dry with kitchen paper towels. Trim the fins and tail.
Put the water and wine into a flameproof dish and add the bay leaf and spring onions (scallions).
Add the trout, and cover with buttered paper with a tiny hole in the centre.
Bring just to simmering point, reduce the heat, cover with foil and poach for about 5 minutes.
Peel the cucumber and cut into small, even cubes, discarding the seeds.
Heat the butter in a pan and stir in the cucumber, then cover and cook slowly for 5 to 6 minutes.
Remove from the heat and add the dill weed or dried dill. Season with salt and pepper to taste.
Place the fish on a warm serving plate. Remove part of the skin of the trout to reveal the flesh but leave the heads and tails intact. Arrange the fish on a warmed serving dish.
Serve with the cucumber and lemon wedges.